An overview of the Gourmet Salts Market and usage of these salts in various applications across the globe

Salt is a crystalline inorganic mineral formed by the combination of two elements, namely, sodium and chlorine. Gourmet salts are unrefined and high-quality salts used in exotic cuisines to enhance taste, flavor, texture and appeal of food. These are available in different sizes, colors and flavors, depending on the source of the salt. Moreover, these salts possess better solubility and also have high mineral content. Generally salts are classified as harvested and mined salt. Harvested salts are collected from sea water thorough evaporation either by solar or vacuum techniques. Coarse salt, fleur de Sel, flake salt, sel gris, Italian sea salt, and sea salt are some of the popular variants of harvested salts. Mined salts are collected from salt mines using techniques such as crushing of large mineral rocks containing salt to manageable sizes. These are then further screened and packaged as per requirements. Table salt and Himalayan pink salt are most popular variants of mined salts.

The global gourmet salts marketis anticipated to grow from US$ 1052.8 Mn in 2014 to US$ 2194.8 Mn by 2025, expanding at a CAGR of 6.9% during the forecast period (2015–2025). Increasing adoption of natural ingredients in food and rising penetration of gourmet cuisines at household levels is driving the overall market growth. Rising popularity of cooking shows and new product launches are attracting consumers towards use of gourmet salts.

In 2014, the fleur de sel segment was valued at US$ 210.7 Mn, and is expected to account for US$ 225.6 Mn by the end of 2015. The coarse salt segment was valued at US$ 196.4 Mn in 2014, and is expected to reach US$ 210.7 Mn at the end of 2015.

In 2014, meat and poultry segment was valued at US$ 317.8 Mn and is expected to reach US$ 340.2 Mn by the end of 2015. The segment is expected to register the highest CAGR of 7.5% over the forecast period, followed by the bakery and confectionery segment.

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